![]() This imitation flavor is the vanilla often used for white wedding cakes. It has the same bake-proof, freeze-proof, double-strength flavor as Watkins original baking vanilla. Watkins All Natural Original Gourmet Baking Vanilla is available in a variety of sizes to suit your usage needs.įor recipes that need to be pure white such as cakes, icings, meringues, and whipped cream use clear vanilla. The very low alcohol content of 8-1/4% helps make this vanilla more heat and freeze-resistant so you can enjoy the real vanilla flavor in your frozen desserts, baking, and cooking. ![]() This also makes it double strength so it’s more economical and you’ll save money by only using half the extract called for in most recipes. Watkins brews a pure vanilla extract and then fortifies it with vanillin and other ingredients to retain the flavor even when your recipe calls for heat or freezing. This vanilla has been the home baker’s favorite for over 100 years so I don’t want my current customers to be confused either! Watkins hopes the new name All Natural Original Gourmet Baking Vanilla will reduce the confusion, especially for people who are just being introduced to our products. This is Watkins Original Double Strength Vanilla which has just been renamed. When To Use Original Baking Vanilla or Watkins Orginal Double Strength Vanillaįor almost all your recipes Watkins Baking Vanilla is your best choice because it’s the most versatile and a great value. Watkins offers you both organic pure vanilla extract and pure vanilla extract in a variety of sizes to fit your needs. When used for baking cream the pure vanilla with the shortening or butter portion of the ingredients, helps prevent the flavor from volatilizing in the baking process. Some uses for pure vanilla are in icing or frosting, add it to fresh fruit, berries and fruit salad, uncooked desserts, chocolates, candies, and in cooked puddings or sauces after cooking. Pure vanilla has the highest alcohol content (35%) and some of the flavor is lost along with the alcohol when it evaporates. Below you can learn more about each one in more detail.įor recipes that do not require high heat or freezing use pure vanilla extract. Here’s a handy chart explaining how to know which vanilla extract to use depending on what you are baking or the recipe you are making. Keep reading to help you determine the best vanilla to use in your recipes. There are many vanilla extracts to choose from, Watkins now has five types of vanilla pure vanilla, baking vanilla, clear vanilla, vanilla bean paste, and alcohol-free vanilla. Bourbon vanilla beans have a high vanillin content and a very strong, clear and creamy vanilla flavor that is instantly resognizable and a great addition to any recipe.One of the most common questions I am asked is which vanilla should I use. ![]() Bourbon vanilla beans come from the orchid V. Réunion was formerly known as the ÃŽle Bourbon, and it is the name of that island that gave Bourbon Vanilla its name. ![]() Bourbon vanilla is the name for all vanilla grown in Madagascar and other islands in the Indian Ocean, including Comoros and Réunion. Madagascar Bourbon Vanilla is the most common, as Madagascar produces most of the world’s supply of vanilla, and it is often written simply as “Bourbon Vanilla.”Īlthough vanilla extract is made up of at least 35% alcohol by volume, the “bourbon” in “Bourbon Vanilla” is not the name of the alcohol used to make it. Sometimes, you’ll simply see plain old vanilla, but there is also Tahitian, Mexican and Madagascar Bourbon Vanilla. When you see vanilla in the store, you probably notice that there are quite a few types of vanilla available. ![]() Vanilla is one of the most important flavors in baking and we use both vanilla beans and vanilla extract in our recipes. ![]()
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